The yolks of 4 eggs.
A little cayenne pepper and salt.
A few drops of lemon juice, or taragon vinegar.
_Method._--Put the white sauce and eggs into a jug, which must be placed
in a saucepan of boiling water.
Stir until the mixture thickens, being careful it does not curdle.
When quite ready, add the lemon juice or vinegar.
Lobster Sauce.
_Ingredients_--1 small lobster.
Some spawn.
1½ oz. of butter.
1 oz. of flour.
½ pint of milk.
½ gill of cream.
A few drops of lemon juice.
Pepper and salt.
_Method._--Remove the flesh from the body and claws of the lobster, and
cut it in small pieces.
Then boil the shell, broken small, in the milk.
Rub the spawn with ¼ oz. butter through a hair sieve.
Melt the remaining butter in a small stewpan.
Mix in the flour smoothly, and then add the milk, strained.
Stir until it thickens.
Put in the spawn and butter, and continue stirring until the flour is
well cooked.
Then add the cream--let it boil in the sauce--and lastly, the lemon
juice, pepper and salt, and lobster.
Lobster Sauce (a plainer Receipt).
_Ingredients_--Part of a tin of lobster.
1 oz. of butter.
1 oz. of flour.
¾ pint of milk.
A few drops of lemon juice, or ½ a teaspoonful of vinegar.
Pepper and salt.
_Method._--Cut up the lobster.
Melt the butter in a small stewpan.
Mix in the flour smoothly.
Add the milk; stir and cook well.
Then add the lemon juice, seasoning, and pieces of lobster.
Shrimp Sauce.
Remove the heads, tails, and skin from half a pint of shrimps; prepare
some sauce as directed in the first or second recipe for lobster sauce,
substituting the shrimps for the lobster.
Oyster Sauce.
_Ingredients_--1 oz. of butter.
1 oz. of flour.
½ pint of milk.
1 dozen of oysters.
½ gill of cream.
A few drops of lemon juice.
Salt, pepper, and a little cayenne.
_Method._--Remove the beard and white part of the oysters, and cut each
one in two.
Strain the liquor through muslin, and scald the oysters in it (_i.e._
put the liquor, with the oysters in it, in a saucepan, and just bring it
to the boil).
Put the beards and hard white parts in the milk and simmer them to
extract the flavour.
Then melt the butter in a small stewpan.
Mix in the flour smoothly.
Strain in the milk and oyster liquor, and stir and cook well.
Then add cream, and stir until the sauce again boils.
Lastly, add the oysters, pepper, salt, and lemon juice.
French Sauce.
_Ingredients_--1 oz. of butter.
½ oz. of flour.
1 gill of milk.
1 gill of cream.
The yolk of one egg.
Pepper and salt.
_Method._--Melt the butter in a small stewpan.
Mix the flour smoothly.
Add the milk, stir and cook well.
Pour in the cream and let it boil in the sauce. Then take it off the
fire, and mix in the yolk of the egg.
Add pepper and salt to taste.
Celery Sauce.
_Ingredients_--1 oz. of butter.
1 oz. of flour.
2 tablespoonfuls of cream.
¾ pint of white stock or milk.
1 head of celery.
_Method._--Boil one head of celery in ¾ of a pint of white stock or
milk.
When tender, strain it from the liquor and rub it through a hair sieve.
Melt the butter in a small stewpan.
Mix in the flour smoothly.
Add the stock or milk; stir and cook well.
Pour in the cream, and stir until the sauce boils again.
Add pepper and salt to taste.
Tomato Sauce.
_Ingredients_--6 ripe tomatoes.
¼ lb. of bacon.
1 oz. of flour.
A piece of carrot, turnip, and onion.
A sprig of parsley.
Thyme, marjoram, and a bay leaf.
A teaspoonful of vinegar.
Pepper and salt.
_Method._--Cut the bacon in slices and fry it.
Then put in the vegetables and fry them, dredge in the flour, and then
add the tomatoes and fry them lightly.
Empty the contents of the frying-pan on a hair sieve, and rub the
tomatoes through. The hair sieve will keep back the other vegetable, the
flavour of which only is wanted.
Add the vinegar and seasoning, and make the sauce hot.
Onion Sauce.
_Ingredients_--4 or 5 fair-sized onions.
½ pint of plain white sauce or melted butter (1st recipe).
_Method._--First, blanch the onions by putting them in cold water and
bringing it to the boil.
Throw the water away.
Put the onions in fresh water and boil for an hour, or an hour and a
half, until tender.
Chop them finely and add them to the sauce or melted butter.
Soubise Sauce.
_Ingredients_--½ pint of plain white sauce.
2 tablespoonfuls of cream.
4 or 5 onions.
_Method._--Blanch the onions (as in preceding recipe) and boil until
tender.
Then rub through a hair sieve.
Make some plain white sauce (_see_ recipe), and add to it the cream and
pulped onion.
Bread Sauce.
_Ingredients_--2 oz. of bread crumbs.
½ pint of milk.
6 peppercorns.
2 tablespoonfuls of cream, or ½ oz. of butter.
A small piece of onion.
_Method._--Steep the onion and peppercorns in the milk, and put the milk
on to boil.
Then remove the onions and peppercorns, and sprinkle in the crumbs.
Set the sauce by the side of the fire for six minutes, and then heat to
boiling point, adding either the cream or butter.
Salt must be added to taste; also a little cayenne.
Economical Family Sauce.
_Ingredients_--¼ lb. of flour.
1 pint of milk.
1 pint of water.
1½ oz. butter.
_Method._--Mix the flour very smoothly with a little water.
Put the rest of the water, with the milk and butter, in a saucepan on
the fire to boil.
When it boils, put in the flour, stirring until the sauce is cooked.
Add pepper and salt to taste. If liked, a few drops of lemon juice or
vinegar may be added.
This sauce will form the basis of many other plain sauces: To use with
fish, put in a tablespoonful of anchovy. Onion sauce is made by adding
cooked and chopped onions when the sauce is ready. Caper sauce, by
adding capers; or, as a substitute, chopped gherkin.
This sauce may be made still more economically by using water only
instead of milk.
Wine Sauce.
_Ingredients_--1 oz. of lump sugar.
¼ pint of water.
A wineglass of sherry.
A few drops of cochineal.
A dessertspoonful of jam.
_Method._--Boil the sugar and water together until reduced to one half.
Add the jam; let it melt.
Then add the sherry and cochineal, and strain.
Piquant Sauce.
_Ingredients_--½ pint of brown sauce.
1 tablespoonful of capers.
1 tablespoonful of chopped gherkin.
1 tablespoonful of very finely chopped shalot.
¼ pint of vinegar.
Pepper and salt.
_Method._--Simmer the shalot, capers, and gherkin, in the vinegar until
the shalot is quite soft.
Pour in the sauce, and let it boil up.
Season to taste.
Sauce Réforme.
_Ingredients_--1 pint of brown sauce.
1 wineglass of port wine.
1 teaspoonful of anchovy sauce.
1 teaspoonful of Harvey's sauce.
2 tablespoonfuls of red-currant jelly.
_Method._--Boil all the ingredients together, and the sauce is ready.
Port-wine Sauce for Wild Duck.
_Ingredients_--2 wineglasses of port.
Juice of half a lemon.
1 finely chopped shalot.
_Method._--Boil altogether and strain.
Sweet Sauce.
_Ingredients_--1 teaspoonful of arrowroot.
Juice of half a lemon and a little rind.
2 tablespoonfuls of castor sugar.
½ pint of water.
_Method._--Put the water with the lemon-rind and sugar into a saucepan
to boil.
Mix the arrowroot smoothly with a little cold water.
When the water in the saucepan boils, pour it in and stir it until it
thickens; then strain it and add the lemon juice.
A glass of sherry may be added to this sauce if desired.
German Sauce.
_Ingredients_--The yolks of 2 eggs.
1 wineglass of sherry.
1 dessertspoonful of castor sugar.
_Method._--Put all the ingredients into a saucepan, and mill over the
fire with a whisk until the sauce froths.
For a _Christmas Pudding_ make the sauce with three yolks, and a
wineglass of brandy.
A Nice Sweet Sauce.
_Ingredients_--½ pint of plain white sauce or melted butter (omitting the
seasoning).
1 wineglass of sherry or brandy.
2 dessertspoonfuls of castor sugar.
_Method._--Add the wine and sugar to the sauce, and it is ready for use.
Jam Sauce.
_Ingredients_--3 tablespoonfuls of red jam.
½ pint of water.
1 oz. of lump sugar.
Juice of half a lemon.
_Method._--Boil the jam, sugar, and water together for three minutes.
Add the lemon juice, and strain.
The lemon may be omitted if the flavour is not liked.
Apple Sauce, No. 1.
_Ingredients_--6 good-sized apples.
1 oz. of butter.
1 tablespoonful of moist sugar, or more, according to taste.
½ gill of water.
_Method._--Wash the apples and slice them, but do not peel or core them.
Put them in a stewpan with the water, butter, and sugar.
Stew gently for about thirty minutes, stirring occasionally.
Rub them quickly through a hair sieve, and put the sauce in a hot
tureen.
The hair sieve keeps back the rind and pips.
Apple Sauce, No. 2.
_Ingredients_--6 large apples.
1 oz. of butter.
1 tablespoonful or more of moist sugar.
½ gill of water.
_Method._--Peel, core, and slice the apples.
Stew them with the water, sugar, and butter until tender.
Then beat to a pulp with a fork.
Mint Sauce.
_Ingredients_--3 tablespoonfuls of finely-chopped fresh mint.
1 tablespoonful of sugar.
¼ pint of vinegar.
_Method._--Mix all together, and let the sauce stand for an hour before
serving.
Horse-radish Sauce.
_Ingredients_--1 stick of horse-radish.
½ gill of cream.
1 tablespoonful of vinegar.
½ gill of milk.
1 teaspoonful of ready-made mustard.
1 teaspoonful of castor sugar.
Pepper and salt.
_Method._--Scrape the horse-radish finely, and mix with all the other
ingredients.
If cream is not to be had, use milk thickened with a little cornflour.
But it is not so good.
Gravy for Made Dishes.
_Ingredients_--1 lb. of gravy beef.
1 quart of water.
A piece of onion, carrot, and turnip.
1 sprig of parsley.
Thyme and marjoram.
Pepper and salt to taste.
_Method._--Cut the beef into small pieces.
Put it with the vegetables into a stewpan with the water, and simmer
very gently for four hours; then strain.
If a thick gravy is required, thicken with one and a half ounces of
flour; add pepper and salt to taste.
To this gravy may be added a little sauce, catsup, port or sherry wine,
&c., according to the purpose for which it is required.
Scraps of cooked meat and bones may be substituted for the fresh meat
where economy must be studied.
Glaze.
Boil down one or two quarts of second stock (which will jelly when cold)
until it is quite thick, and coats a spoon. One quart may be boiled down
to a quarter of a pint.
Pour it into a jar.
When wanted for use, put the jar to stand in a saucepan of boiling water
until it is dissolved.
Glaze is used for enriching gravies and soups, and for glazing meat.
Cheap Glaze for Meat.
_Ingredients_--3 teaspoonfuls of Liebig's Extract of Meat.
½ oz. of Nelson's or Swinborne's Gelatine, or isinglass.
Pepper and salt.
½ pint of cold water.
_Method._--Soak the gelatine in the water for three-quarters of an hour.
Add the meat extract, and pepper and salt.
Stir and boil until reduced to about a quarter of a pint.
This glaze can only be used for glazing meat.
Béarnaise Sauce.
_Ingredients_--1 finely-chopped shalot.
½ gill of white sauce.
1 tablespoonful of taragon vinegar.
The yolks of 4 eggs.
1 dessertspoonful of finely-chopped parsley.
Pepper and salt.
_Method._--Put the shalot and vinegar into a saucepan; boil until the
vinegar has evaporated, but do not let the shalot burn.
Add the eggs and sauce, and mill with a whisk until the eggs are thick.
Add the parsley and pepper and salt.
BREAKFAST DISHES AND BEVERAGES.
Oatmeal Porridge.
_Ingredients_--½ lb. of coarse oatmeal.
1 quart of water.
_Method._--Put the water on to boil.
When boiling, sprinkle in the oatmeal, stirring all the time.
When it thickens, put it by the side of the fire, and stir occasionally.
Cook it for quite three-quarters of an hour, longer if possible.
When the time can be allowed, three hours will not be too long a time,
especially if the porridge is for anyone with a weak digestion.
A better plan is to put the saucepan containing it, after the contents
have boiled for ten minutes, to stand in a saucepan of briskly boiling
water; it will then cook without danger of burning, and may be left for
any length of time; care only being taken that the water in the under
saucepan does not boil away.
Whole-meal Porridge.
This may be made in the same way as oatmeal, but it requires even longer
cooking.
Dry Toast.
Cut the bread into rather thin slices, and remove the crust.
Toast it slowly, holding it at a little distance from a bright clear
fire.
When ready, put it at once into the rack; because, if the toast is
placed flat on a table, it loses its crispness.
The crusts may be soaked for plain puddings, or dried and powdered for
bread crumbs.
Buttered Toast.
Cut the bread about half an inch in thickness.
Toast quickly in front of a clear fire.
Put the butter on directly the toast is taken off the fork, and spread
it quickly.
Put the toast on a _hot_ plate, and take care that it is served hot.
Toasted Bacon.
Cut the bacon in thin slices, and toast it in a small Dutch oven or on a
toasting fork until the fat is transparent.
Fried Bacon.
Cut the bacon in thin slices, and fry it in its own fat. It will be
cooked when the fat is transparent. It must not be cooked too quickly,
or the fat will burn up and be wasted.
Eggs and Bacon.
Toast or fry the bacon, and lay a nicely poached egg on each slice.
Boiled Eggs.
Put the eggs into boiling water, and boil an ordinary sized egg for
three minutes; new-laid eggs will take one minute longer. Eggs boiled
five minutes will be nearly hard. To make them quite firm, boil them
steadily for ten minutes. To make them mealy, boil them for an hour.
Poached Eggs.
Eggs for poaching should be perfectly _fresh_, or they will not keep a
nice shape.
Let the water be quite boiling; add to it a little salt.
Break the eggs into cups, and slip them gently into the boiling water.
As soon as the white is nicely set, remove them with a fish slice.
Trim the eggs neatly, and serve them on hot buttered toast.
An egg-poacher will be found very convenient for cooking eggs this way.
Fried Kidneys.
_Ingredients_--A few kidneys.
A little butter or dripping.
A little flour.
Some gravy.
Pepper and salt.
_Method._--Split open the kidneys lengthwise.
Flour them and fry them slowly in the butter or dripping for about four
minutes.
Dish them on pieces of toast.
Pour the gravy into the pan; stir and boil for a minute, and then strain
round the kidneys.
Kidneys Toasted.
_Ingredients_--Some kidneys.
Toasted bread.
_Method._--Split open the kidneys lengthwise.
Toast them before a clear fire; when the gravy ceases to drop red they
will be sufficiently cooked.
A _hot_ dish should be placed under them to catch the gravy.
Place the toast on the dish and put the kidneys on it, and sprinkle over
them a little pepper and salt.
Stewed Kidneys.
_Ingredients_--2 or 3 kidneys.
½ pint of nice gravy.
1 dessertspoonful of flour.
Pepper and salt to taste.
Lemon juice.
_Method._--Mix the flour smoothly with the gravy.
Put it into a stewpan, and boil well for three minutes.
Put in the kidneys cut in slices, and simmer gently for about fifteen
minutes.
Add a squeeze of lemon juice; pepper and salt to taste.
Serve on a piece of toast, and pour the gravy over.
Stuffed Kidneys.
_Ingredients_--3 or 4 kidneys.
½ oz. of butter.
Half a shalot, chopped finely.
1 dessertspoonful of parsley.
1 tablespoonful of bread crumbs.
A few drops of lemon juice.
A little cayenne.
Pepper and salt.
_Method._--Toast or broil the kidneys and split them open.
Fry the shalot in the butter.
Mix in the bread crumbs and parsley; add lemon juice, cayenne pepper,
and salt.
Lay a little of the stuffing in each kidney and fold it over.
Serve very hot.
Kidneys à la Tartare.
_Ingredients_--A few kidneys.
½ pint of Tartare sauce.
_Method._--Split the kidneys open, and toast or broil them nicely.
Serve on toasted bread with Tartare sauce in a tureen.
Fried Sausages.
_Ingredients_--Sausages.
A little butter or dripping.
Some toasted bread.
_Method._--Prick the sausages with a fork, and fry them with butter or
dripping, turning them that they get browned equally.
Serve them on toasted bread, with some nice gravy in a sauceboat.
Some people like the toast soaked in the fat in the pan, but this is a
matter of taste.
Baked Sausages.
Prick the sausages, and place them on a greased baking-sheet.
Bake until they are nicely browned.
Serve on toast, with gravy in a sauceboat.
If liked, the toast can be soaked in the fat that runs from the
sausages.
Oxford Sausages.
Remove the sausage-meat from the skins, and place it in little rough
heaps on a greased baking-sheet.
Bake in a quick oven until browned.
Serve on toast.
Tomatoes stuffed with Sausage Meat.
_Ingredients_--Some nice ripe tomatoes.
Some sausage meat.
_Method._--Cut the stalks from the tomatoes, but do not take out any of
the inside.
Heap a little sausage meat on the top of each tomato.
Put them on a greased baking-sheet, and bake in a moderate oven for
about fifteen minutes.
Croustards with Minced Meat.
_Ingredients_--Some stale bread.
Scraps of cold meat.
A little nice gravy.
A little mushroom catsup.
Pepper and salt to taste.
_Method._--Cut the bread into slices three-quarters of an inch in
thickness.
Stamp it into rounds with a circular cutter.
Mark the middle with a cutter two sizes smaller, and scoop out the
inside, making little nests of them, and taking care not to break the
bottom or sides.
Fry the cases in hot fat (_see_ French Frying); drain them and put them
inside the oven to keep hot.
Mince the meat nicely, removing skin and gristle.
Make a little gravy hot in a stewpan.
Put in the mince, and make it hot without letting it boil.
Flavour to taste with catsup, pepper and salt.
Fill the croustard cases and serve immediately: they should be placed on
a folded napkin, and garnished with parsley.
Mince à la Reine.
_Ingredients_--1 dozen mushrooms.
Some slices of cold meat.
(Cold game or chicken are excellent for this purpose).
6 eggs.
Some rounds of bread, toasted or fried.
1 pint of good gravy.
Pepper and salt to taste.
_Method._--Peel the mushrooms.
Wash and dry them well, and cut them in slices.
Put them in a stewpan with part of the gravy, to stew for about thirty
minutes, until they are tender.
Mince the meat and make it hot in a saucepan, with enough gravy to
moisten it, adding pepper and salt to taste.
Poach the eggs nicely, and fry or toast the bread (fried bread is best).
Put the slices of fried bread on a hot dish; cover each piece with the
minced meat, and lay an egg on each.
Pour the gravy and mushrooms round, and serve very hot.
As a decoration, a tiny pinch of finely-chopped parsley might be put on
the top of each egg.
Sheep's Head Moulded.
_Ingredients_--1 sheep's head.
2 hard-boiled eggs.
Pepper and salt.
_Method._--Clean, and then boil the head until the flesh will leave the
bones easily.
Take out all the bones; cut the meat into pieces an inch in size, and
season them well with pepper and salt.
Cut the eggs into slices, and place them round the top of a cake-tin or
basin.
Put in the head, and put a weight on it to press it down.
When cold turn it out; serve garnished with parsley.
Veal Cake.
_Ingredients_--Remains of cooked veal.
Slices of ham.
2 or 3 hard-boiled eggs.
Some nice second stock.
A little gelatine.
Some forcemeat balls.
_Method._--Butter well a plain mould or basin.
Decorate it with slices of egg, and balls made of veal forcemeat.
Cut the ham and the veal into neat pieces.
Season them well with pepper and salt, and, if liked, a little chopped
parsley.
Place them in the mould, and fill it up with stiff second stock.
If the stock is not stiff enough, mix with it a little melted gelatine.
Cover the mould, and bake for one hour in a moderate oven.
Let it get cold, and then turn it on to a dish.
Brawn.
_Ingredients_--1 pig's head.
2 or 3 hard-boiled eggs.
2 onions.
6 cloves.
1 blade of mace.
2 dozen peppercorns.
1 sprig of parsley, thyme, and marjoram.
_Method._--Clean the head well, and pickle it for three days (_see_
Pickle for Meat).
Then put it in enough cold water to cover it, and boil it gently for
three hours or more, until the flesh will leave the bones easily.
Take out the tongue, skin it, and cut it in slices.
Stamp them into fancy shapes with a paste cutter; wet a plain round
mould and decorate it with them and the eggs cut in slices.
Remove the meat from the bone, and cut it into large dice.
Take one quart of the liquor in which the head was boiled; put the bones
into it, with the peppercorns, cloves, onions, and herbs; boil down for
half an hour with the lid off the saucepan.
Then strain one pint of the broth into another saucepan.
Season the pieces of meat with pepper, and a little salt if necessary;
put them into the broth.
Let it come to the boil, and then pour it into the decorated mould.
When set, turn it on to a dish.
Scalloped Eggs.
_Ingredients_--Some eggs.
Bread-crumbs.
A little onion, chopped as finely as possible (this may be
omitted, if liked).
A little finely-chopped parsley.
Pepper and salt to taste.
_Method._--Grease some deep scallop shells.
Dust them over with bread crumbs, mixed with the parsley and onion.
Put an egg into each shell, and sprinkle with more crumbs, parsley,
onion, pepper and salt.
Put them into a brisk oven until set.
Eggs sur le Plat.
_Ingredients_--4 eggs.
½ oz. of butter.
Pepper and salt.
_Method._--Take a dish that will stand the heat of the oven; melt the
butter in it.
Break the eggs on to it very carefully.
Pepper and salt them, and put them into the oven until they are set.
They must be served on the same dish.
Buttered Eggs.
_Ingredients_--1 piece of fried or toasted bread.
1 tablespoonful of gravy.
1 oz. of butter.
Pepper and salt.
4 eggs.
_Method._--Break the eggs into a basin, and add to them the gravy,
pepper, and salt.
Melt the butter in a small frying or omelet pan; pour in the eggs, and
stir quickly up from the bottom of the pan, until the whole is a soft
yellow mass.
Spread on the toast, and serve very quickly.
Egg Croustards.
_Ingredients_--Some slices of stale bread, about ¾ inch in thickness.
Some eggs.
Some nicely-flavoured gravy.
_Method._--Stamp out some rounds of bread with a circular paste-cutter.
Mark the middle with one a size smaller.
Then with a knife scoop out the inside, making little nests of bread,
taking care not to break the bottom or sides.
Fry these cases in hot fat (_see_ French Frying).
When fried, drain them on kitchen paper, and keep them hot.
Make some water boiling hot in a stewpan; add to it a little lemon
juice.
Put into it the eggs broken gently into cups.
Poach until the whites are set, then remove them carefully with a fish
slice, and put an egg into each croustard.
Place them on a hot dish, and pour gravy boiling hot over them.
Eggs and Anchovy.
_Ingredients_--2 eggs.
1 slice of fried or toasted bread.
A little anchovy paste.
1 oz. of butter.
Pepper and salt to taste.
_Method._--Let the fried or toasted bread be quite hot (fried bread is
the best), and spread it thinly with anchovy paste.
Make the butter quite hot in a frying or omelet pan.
Break the eggs into it, add pepper and salt, and stir very quickly,
until they are a soft yellow mass.
Spread it quickly over the toast, and serve immediately.
Eggs in Cases.
_Ingredients_--4 tablespoonfuls of bread crumbs.
1 dessertspoonful of finely-chopped parsley.
Pepper and salt.
If liked, a boiled onion very finely chopped.
6 eggs.
6 paper cases.
_Method._--Butter well some paper cases; mix the crumbs, parsley, onion,
pepper, and salt together; put a little at the bottom of each case.
Break the eggs gently, and put one egg into each case.
Cover each with some of the crumbs and seasoning, and put the cases in a
quick oven to bake until the eggs are set.
Broiled Mushrooms.
Choose nice large mushrooms; peel and wash them, and wipe them dry.
Cut out the stems, and put them, with the top of the mushrooms
downwards, on a gridiron.
Put a small piece of butter on each, and broil for ten minutes slowly.
Remove them carefully, as the mushrooms will be by that time full of
delicious gravy.
Broiled Dried Haddock.
Soak it in cold water for an hour before using.
Broil it slowly over a clear fire until it is quite hot, turning
occasionally.
Rub some butter over it, and serve it at once.
Bloaters.
Cut the bloaters open down the back, and bone them.
Lay them one on the other with the insides together.
Broil them slowly over a clear fire, turning occasionally.
Serve very hot, with a little butter rubbed over them.
If preferred, they may be broiled unboned.
Red Herrings.
Remove their heads and tails.